Wholesome pumpkin & coconut soup

🍽 Serves: 4
🟢 Difficulty: Medium
⏰ Time: 40 minutes

🌱 Dietary Notes

gluten free, dairy free, vegan

🌟Overview

Not your usual pumpkin soup! Hearty, rich, nutrient-packed, and filling — perfect as a stand-alone meal.
Full of protein and healthy fats to keep you satisfied longer.

🧂 Ingredients

• 🥄 1 tbsp extra virgin cold-pressed olive oil
• 🧅 1 brown onion, roughly chopped
• 🧄 3 garlic cloves, finely chopped
• 🎃 700g pumpkin, peeled and roughly chopped into 2–3cm cubes (keep seeds — see below)
• 🥣 300g cannellini beans or chickpeas (or both)
• 🥛 4 cups chicken bone broth or vegetable broth
• 🌿 3 tsp Vogel Herbamare powder (or natural vegetable stock powder)
• 🥥 400ml Ayam 100% natural coconut milk
• 🎃 Seeds from the pumpkin

Optional Extras:

• 🌶️ 1 red capsicum
• 🌱 2 tbsp fresh parsley
• 🍛 1 tbsp curry powder
• 🥄 4 tbsp Jalna organic biodynamic natural yoghurt

👩‍🍳 Method

1. 💧 Soak beans or chickpeas overnight in water.
2. 🔥 Heat olive oil in a large saucepan over low-medium heat. Add onion and garlic; sauté until slightly brown.
3. ➕ Add pumpkin and cook until lightly browned on the outside.
4. 🥣 Add broth and beans/chickpeas. Simmer for 20 minutes or until pumpkin and legumes are cooked. Add 1–2 cups water if needed.
5. 🌰 While soup cooks, roast pumpkin seeds on an oven tray at 180°C for 15 minutes until lightly golden. Set aside.
6. 🌀 Blend the soup with Herbamare powder using a handheld or benchtop blender until smooth.
7. 🥥 Add coconut milk and blend again until combined.
8. 🌟 Serve hot, sprinkled with roasted pumpkin seeds. Pair with sourdough if desired.